Ultra creamy, warming and comforting this easy butternut squash sweet potato soup is sure to be a favourite this fall. It has warming spices like cinnamon, nutmeg and smoked paprika and a touch of sweetness from maple syrup. So delicious!
This butternut squash and sweet potato soup was originally posted in September 2015 and has been updated.
Fall is definitely my favourite season of the year. For me, it’s a combination of a bunch of things:
The weather – who doesn’t love those crisp evenings where you can go for a walk with your bud?
The clothes – scarves, tights, knitted sweaters, flannel, tall boots, cute hats, say no more!
The food – cinnamon, nutmeg, pumpkin, squash, soups, low-n-slow recipes, comfort food (like this Roasted Acorn Squash Crostini). Yes! My oven is put to the test this time of year. No complaints from me!
The colours – the burnt orange and red colours of the maple leaves are so pretty.
The smells – food and otherwise, like those fall candles. On sale, I recently picked up a bunch of pumpkin-scented ones and they are amazing.
Growing up in rural Newfoundland, another scent that resonates strong with me (and brings back wonderful memories) is the smell of wood burning fireplaces, especially on a cool evening. That smell just takes me right back; something about it.
And, of course, hubby & I were married during fall, so it holds a special place in my heart. So, yeah, fall is my jam!
Fan of squash recipes? You may enjoy this stuffed acorn squash!
How to Make Butternut Squash Sweet Potato Soup
I’m usually always making some kind of soup, even in the summer, but especially in fall and winter. Typically, I make soup on Sunday and it’s such a regular occurrence that now Sunday in our home is unofficially ‘Soup Sunday’.
Soup is tasty, easy to make and a great way to use up things sitting around in your fridge. I’ll usually make a big batch of something to enjoy throughout the week for lunch or supper.
This easy butternut squash soup is always a favourite. It’s unbelievably creamy and super flavourful. So, how do you make this healthy butternut squash soup?
- Roasting the butternut squash takes the longest, so get that going first while you prepare the rest of the butternut squash and sweet potato soup.
- Meanwhile, cook the aromatics (i.e. onion and garlic). Stir in sweet potato, spices/seasoning.
- Add some stock, cooked squash and bring to a low simmer until sweet potato is cooked through.
- Off the heat, stir in Greek yogurt and maple syrup (for a little sweetness).
- Use an immersion blender to blitz that soup up. Garnish, if desired, and enjoy!
How to Roast Butternut Squash
Butternut squash is pretty easy to prepare. All you have to do is:
- Carefully cut butternut squash in half.
- Scoop out seeds with a spoon.
- Drizzle butternut squash with a little oil and sprinkle with salt and pepper.
- Place squash cut sound down on a parchment lined baking sheet.
- Bake squash on 400 degrees Fahrenheit for about 40 minutes or until it’s tender when pierced with a knife.
- Let cool slightly and then scoop out flesh to use in recipe. Easy!
Tip: If you like, reserve seeds for later. Toss with olive oil and some salt and pepper, roast until crispy and enjoy as a snack.
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How to Garnish
With this crisp, cool weather it’s the perfect time to be making and eating a nice big ‘ol bowl of this warming butternut squash and sweet potato soup. The finishing touch? Crispy sage leaves.
Our garden is overflowing with sage. It’s not one of those herbs we use a lot, but when crisped, it’s magical. I wouldn’t recommend eating raw sage, though. It doesn’t taste great; to me it tastes like pine.
Cooked up in a pan with a little oil and then sprinkled with salt? YUM! I could eat ’em like potato chips! This easy crispy sage recipe (from Saveur) is the one I use.
Other delicious garnish options for soup are –
- Swirl in an extra dab of Greek yogurt or cream over top.
- Some roasted squash seeds (top just before serving or they’ll get soggy)
- Buttery croutons
- Drizzle of olive oil
- Crumbled goat cheese
I like use ‘unsalted’ broth in my recipes. I like to do that because I can control the sodium content a little more. If you use a ‘salted’ variety, keep in mind that you may need less salt added.
When I originally made this recipe, I used heavy cream instead of whole milk Greek yogurt. The heavy cream works lovely too, but I enjoy the yogurt a little more (plus, it’s lighter).
I highly recommend garnishing with a crispy sage leaf or two because they’re delish.
Speaking of crispy sage leaves, garnish and enjoy as soon as serving. Like with anything crispy, once it hits moisture (aka soup), it will lose its crispiness.
More Easy Soup Recipes you May Enjoy
- Chicken Noodle Soup
- Spicy Lentil Soup with Kale
- Curried Carrot and Sweet Potato Soup
- Black Bean and Sweet Potato Soup with Avocado Cilantro Crema
- Or you may enjoy these 20 comforting soup and sandwich recipes
Hope you love this easy butternut squash soup recipe as much as we do!
If you make this simple butternut squash soup recipe, be sure to leave a comment below. Love to know how you enjoyed! Thank you!
Butternut Squash Sweet Potato Soup (super creamy)
- 1 butternut squash (about 2.5 pounds)
- 1 tablespoon olive oil (plus 1 teaspoon for roasting squash)
- 1.5 teaspoons salt , divided
- ½ teaspoon black pepper , divided
- 1 yellow onion , peeled and chopped
- 3 cloves garlic , minced
- 2 sweet potatoes , peeled and cubed (about 1 pound)
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon smoked paprika
- 5 cups unsalted vegetable broth
- ½ cup whole milk Greek yogurt
- 1 tablespoon maple syrup
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Carefully cut butternut squash in half, scoop out seeds, drizzle with 1 teaspoon of olive oil and sprinkle with ¼ teaspoon each of salt and black pepper.
- Place squash cut side down and bake for about 40 minutes until squash is cooked through when pierced with a knife. Let cool slightly. Scoop out butternut squash. Reserve.
- In a dutch oven or large pot on medium heat add 1 tablespoon of olive oil and cook onion for about 5 minutes. Add garlic to onion and cook 1 minute.
- Add sweet potato, cinnamon, nutmeg, smoked paprika, remaining 1.25 teaspoons of salt and ¼ teaspoon of black pepper. Stir and cook 1 minute.
- Next, add veggie broth and reserved cooked butternut squash, bring to a low simmer, cover ajar and cook for 15 minutes until sweet potato is cooked through.
- Off heat stir in yogurt and maple syrup.
- With the highest setting on your immersion blend, blend soup until smooth and creamy. Garnish with crispy sage leaves (optional). Enjoy!
- I like to use ‘unsalted’ broth in my recipes. I like to do that because I can control the sodium content a little more. If you use a ‘salted’ variety, keep in mind that you may need less salt added.
- When I originally made this recipe, I used heavy cream instead of whole milk Greek yogurt. The heavy cream works lovely too, but I enjoy the yogurt a little more and it’s lighter.
- I highly recommend garnishing with crispy sage leave because they’re delish.
- Speaking of crispy sage leaves, garnish and enjoy as soon as serving. Like with anything crispy, once it hits moisture (aka soup), it will loose it’s crispiness.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.